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Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats Paperback – Bargain Price, February 26, 2008
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Audible Audio Edition edition.
[A] delightful romp through the food processing industry.
Everything you ever wanted to know about the ingredients in a Twinkie but were afraid to ask. . . . A fascinating global tale.
Andy Smith, editor in chief, Oxford Companion to Food and Drink in America
Top Customer Reviews
In the volume at hand, his newest published effort to date, he chooses one seemingly simple, immensely popular and globally ubiquitous food snack item, the Twinkie to scrutinize, one ingredient at a time, as a sometimes humorous and sometimes gut wrenching example of what has come to pass as food in our times. He is not picking on these readily recognizable little cream-filled snack cakes. Rather, he is using them as a paradigm representative example of how foods and non-foods alike are processed and folded into our intake supply. He raises more questions than he answers - seeing his responsibility as primarily that of providing consumers with information that might be helpful to them.
He researches, visits manufacturing plants, speaks with various company people and winds up with a chapter by chapter analysis of the etiology, processing and purpose of each and every ingredient listed on the Twinkies label.Read more ›
A fine appreciation of food chemistry was finally given on p258-260: "The fact that chemicals, especially those in foods, are part of nature...Read more ›
Maybe I took these materials for granted, as I have seen them in their finished state in boxes which the companies were getting ready to use. Somehow a material that is labeled "... Company Concentrated Chip Spice (Sour Cream & Onion)" just does not seem as intimidating as the chemicals presented in this book.
I was disgusted by the manufacturing technique of many of the chemicals, but realize that the science of chemistry is taking one molecule and making it into an entirely different molecule in the quickest and cheapest method possible. As long as the hazardous reactants are removed, I'm not really that terrified by eating most of these compounds, although I'm not that thrilled, either.
I can't wait to show my daughter this book, as she insists that canned spray cheese is really cheese, even though I keep telling her it is cheese food product. Reading this book will make her realize the difference between cheese food product and real cheese!
I did find the book fascinating and easy to read. The author did a wonderful job of blending the material with its source, its manufacture and then with its need within the recipe for the finished product. It was somewhat like reading a travelogue, a cookbook and a chemistry book rolled into one.Read more ›
Most Recent Customer Reviews
Wow. Not that I was a fan of Twinkies before, but now I will never be able to look at them the same way again. If you are a fan, I wouldn't recommend reading. Read morePublished 6 months ago by Delta Stet
Watch out Harold Mcgee.
I have always admired the Twinkie as an industrial product.
As food, not so much. Read more
Other reviewers have pointed out the major flaws with this book. First, the author does not have a single negative thing to say about any of the many problems with the industrial... Read morePublished 8 months ago by Adam Orford
Fascinating exploration and breakdown about the things going into most of our food with the Twinkie as a jumping off point- with through and detailed explanations. Read morePublished 8 months ago by thirdtwin
This book was a gift for a friend with terrible eating habits that are affecting his life, seriously. Read morePublished 10 months ago by Diane H. Hinkle
Awesome book. Very informative. I NEVER buy processed foods anymore. I make food/meals from scratch!!!! Read Eat To Live by Dr. Read morePublished 12 months ago by Donna
Curiosity is a good thing, but sometines it's better not to know what you've put in your mouth. "New And Improved" usually means they've used another chemical to make your... Read morePublished 14 months ago by Riley Hargrove